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Chili Clams Recipe http://rasamalaysia.com/chili-clams-recipe/
May 21st, 2013 10 Comments

Chili Clams Recipe

Chili Clams
Chili Clams pictures (1 of 4)

Most Malaysians love clams, especially those stir-fried with a spicy chili paste. I love clams; I grew up eating all sort of clams as my late mother would buy clams from the market and cooked them into a variety of delectable dishes, such as chili clams. (Check out my chili crab recipes here and here.)

One of my favorite childhood memories was the many clam digging picnics with my late parents, at the beaches in Penang, and Kedah—my mother’s seaside hometown. Whenever we went to a beach, we would dig up the sands in search of clams, or siput. We would spend hours until we harvested enough clams for dinner, I was always so excited whenever we went to the beach.

Chili Clams

The few years when I was in the midwest of America, I was constantly craving for fresh clams. But alas, there were never any live clams at the markets there, due to the cold weather. Once in a while, our local Chinese restaurants would get some clams, but most of the times, the clams were stale and they were simply horrendous to eat. I am so blessed that I am now in the west coast where fresh and live clams are always available at Asian stores, and I can have my fix of chili clams whenever I like.

The briny and sweet flavours of clams pair perfectly with the spicy chilli and bean sauce in this chili clams recipe. Please take note that each clam will cook at a different time, so as soon as the shell opens up, remove from the heat immediately. If the clams don’t open up, they are probably bad and should be discarded.

RECIPE HERE: Chili Clams Recipe
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10 comments... read them below or add one

  1. Tuty says:

    Yes! This is one of my favorite clam dish; the other one will be clam in black bean sauce. In Indonesia (well at least at my late parents house), we call this “Kerang Masak Tauco”. We serve this with plain steamed rice. Thanks for bringing back sweet memories of home.

  2. Bee,
    Coincidentally, guess what I was doing just a few hours ago? I was out on the beach in Mexico digging clams! I have enough for a few good servings of chili clams! Thanks for the recipe. I can’t wait!

  3. Trico says:

    Hi, Scallions are listed in the ingredients but not mentioned in the Method.

    Are they used as a garnish?

  4. Jayne says:

    Oh yes, we absolutely love clams here. I cook clams once every month when we go grocery shopping. It’s always good to learn a new way to preparing them, though really, simple stirfry with ginger and spring onions make me happy enough. :-)

  5. aceancheta says:

    What if I don’t have a soy bean paste? What can I substitute?

  6. Farah says:

    Hi Bee,
    This was so yummy. I doubled the ingredients the second time so we could have more of the sambal/chilli paste ‘cos it was so finger-licking good. Thanks much for sharing! :)

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